KathyCooks' profile page
Recipes
Seared-Tuna Niçoise Asian Style Wraps
By KathyCooks
Step 1 Put the eggs in a saucepan with cold water and bring to a boil
- 6 6 6 large eggs
- 6 6 6 large eggs
- 6 6 6 large eggs
- 1/4 1/4 1/4 cup mirin
- 1/4 1/4 1/4 cup mirin
- 1/4 1/4 1/4 cup mirin
- 1/4 1/4 1/4 cup soy sauce
- 1/4 1/4 1/4 cup soy sauce
- 1/4 1/4 1/4 cup soy sauce
- 1/2 1/2 1/2 pound thin green beans, trimmed
- 1/2 1/2 1/2 pound thin green beans, trimmed
- 1/2 1/2 1/2 pound thin green beans, trimmed
- 1 1 1 pound baby potatoes
- 1 1 1 pound baby potatoes
- 1 1 1 pound baby potatoes
- 1 1 3/4 pound tuna steak, 3/4 inch thick
- 1 1 3/4 pound tuna steak, 3/4 inch thick
- 1 1 3/4 pound tuna steak, 3/4 inch thick
- Salt
- Salt
- Salt
- 2 2 2 tablespoons toasted sesame oil
- 2 2 2 tablespoons toasted sesame oil
- 2 2 2 tablespoons toasted sesame oil
- 1/4 1/4 1/4 cup light miso
- 1/4 1/4 1/4 cup light miso
- 1/4 1/4 1/4 cup light miso
- 1/4 1/4 1/4 cup rice vinegar
- 1/4 1/4 1/4 cup rice vinegar
- 1/4 1/4 1/4 cup rice vinegar
- 1/4 1/4 1/4 cup mayonnaise (I used vegan avocado mayo)
- 1/4 1/4 1/4 cup mayonnaise (I used vegan avocado mayo)
- 1/4 1/4 1/4 cup mayonnaise (I used vegan avocado mayo)
- 1/4 1/4 1/4 cup vegetable oil
- 1/4 1/4 1/4 cup vegetable oil
- 1/4 1/4 1/4 cup vegetable oil
- 5 5 5 ounces tatsoi, baby spinach or mesclun greens
- 5 5 5 ounces tatsoi, baby spinach or mesclun greens
- 5 5 5 ounces tatsoi, baby spinach or mesclun greens
- 1 1 1 cup cherry tomatoes, quartered
- 1 1 1 cup cherry tomatoes, quartered
- 1 1 1 cup cherry tomatoes, quartered
- 6 6 6 small radishes, thinly sliced
- 6 6 6 small radishes, thinly sliced
- 6 6 6 small radishes, thinly sliced
- 1 1 1 red bell pepper, thinly sliced
- 1 1 1 red bell pepper, thinly sliced
- 1 1 1 red bell pepper, thinly sliced
- 1 1 1 Hass avocado, thinly sliced
- 1 1 1 Hass avocado, thinly sliced
- 1 1 1 Hass avocado, thinly sliced
- Black sesame seeds, for garnish
- Black sesame seeds, for garnish
- Black sesame seeds, for garnish
- 18 18 sheets 18 large sheets seasoned nori
- 18 18 sheets 18 large sheets seasoned nori
- 18 18 sheets 18 large sheets seasoned nori
Slow Cooker Applesauce
By KathyCooks
Peel and slice apples. Put sliced apples into a slow cooker
- 8 apples (mixed variety)
- juice of 1 orange or lemon
- 1/2 cup water
- 2 cinnamon sticks
Quinoa & Spice Hot Cereal
By KathyCooks
Combine quinoa, water, raisins or goldenberries, cinnamon, and nutmeg in a saucepan
- 2 tablespoons toasted slivered almonds (optional)
- 6 tablespoons quinoa
- 1 1⁄3 cups water
- 2-3 tablespoons raisins or goldenberries
- 1 ⁄2 teaspoon cinnamon
- 2 pinches nutmeg
- 4 tablespoons quick-cooking oatmeal
- 2 tablespoons brown sugar
Slow Cooker, Apple Cinnamon Steel-Cut Oatmeal
By KathyCooks
Add all ingredients (except optional toppings) to slow cooker
- 2 apples, peeled, cored, cut into 1/2-inch pieces
- 1-1/2 almond milk
- 1-1/2 cups water
- 1 cup uncooked steel-cut oats
- 2 tablespoons brown sugar
- 1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
- 1/2 teaspoon cinnamon
- 1 tablespoon ground flax seed
- 1/4 teaspoon salt
- Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter
Seared Tuna Tacos
By KathyCooks
1. Mix marinade ingredients in plastic bag
- Marinade:
- Tuna Steak
- 2 2 2 T lime juice
- 1 1 1 T olive oil
- to & pepper to taste
- Slaw:
- 1/2 1/2 1/2 cup shredded green cabbage
- 1/2 1/2 1/2 cup shredded red cabbage
- 1/4 1/4 1/4 chopped tomatoes
- 1 1 1 T lime juice
- 1 1 1 t olive oil
- to & pepper to taste
- Aioli:
- 2 2 2 T mayo (I used Chosen Foods Vegan Avocado Mayo)
- 1 1 1 T lime juice
- 1/2 1/2 1/2 avocado
- to & pepper to taste
- Corn tortillas (2 per person)
Baked Parmesan Zucchini
By KathyCooks
Preheat oven to 350 degrees F
- 4 zucchini, quartered lengthwise
- 1/2 cup freshly grated Parmesan
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoon chopped fresh parsley leaves
Herb-Poached Tenderloin Sous-Vide with Barolo Sauce
By KathyCooks
Choose a pot large enough to submerge meat, fill it with water and bring it to a boil
- 1 tablespoon fresh oregano or marjoram1teaspoon fresh thyme leaves
- 1 bay leaf
- 6 basil leaves
- 1 teaspoon paprika
- 120 - to 24- ounce piece beef tenderloin, at room temperature
- 2 tablespoons extra virgin olive oil Salt and pepper
- 3 cloves garlic, slivered
- 1 cup beef stock (if canned, use low-sodium)
- 1 cup Barolo or other sturdy red wine
Joy’s Chick Peas
By KathyCooks
Saute rice in vegetable oil
- 1 cup rice
- 1 tablespoon vegetable oil
- 1 3/4 cup water
- salt
- 2 cans Chick peas - drained and rinsed
- Garlic - minced or crushed
- Paprika
- Chicken broth
- Salt/pepper
Roasted Cauliflower and Goat Cheese Frittata
By KathyCooks
Position a rack about 6 inches from the broiler and heat the broiler on high
- 1 small red onion, halved and thinly sliced lengthwise
- 2 Tbs. distilled white vinegar
- Kosher salt
- 2 cups 1-inch cauliflower florets (about 1/2 small head)
- 2 Tbs. plus 2 tsp. extra-virgin olive oil
- Freshly ground black pepper
- 8 large eggs
- 2 Tbs. chopped fresh dill
- 1/2 tsp. whole-grain mustard
- 2 Tbs. unsalted butter
- 6 oz. fresh goat cheese, crumbled (1-1/2 cups)
Carrot-Quinoa Biryani
By KathyCooks
Combine quinoa and lentils i a large saucepan with vegetable stock and bay leaves
- 3/4 cup quinoa, rinsed and drained
- 1/4 cup green lentils, rinsed and drained
- 2 cups vegetable stock
- 2 bay leaves
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 garlic clove, minced
- 1-1/2 teaspoons fresh grated ginger
- 2 large carrots, peeled and grated
- 1/2 cup fresh or frozen peas
- 1/2 teaspoon garam masala
- 1/4 teaspoon ground turmeric
- 1/4 cup slivered almonds
- 1 cup raisins
- salt & pepper to taste